Combine the garlic, lime juice, coconut milk, salt, and sweetener in a bowl or jar with a lid. Whisk until combined, and then keep whisking as you drizzle in the oil to form an emulsion. When all the oil is incorporated set aside. If you are making this well in advance, cover and refrigerate, then bring to room temperature before using.

For coconut tofu strips

1 tablespoon vegetable oil

8 ounces very firm tofu, cut into strips

Dash or two of salt (optional)

4 tablespoons shredded unsweetened coconut

1 to 2 teaspoons sugar (optional)

Place a medium-sized skillet over medium heat and wait 1 minute. Add the oil, and swirl to coat the pan.

Toss in the tofu strips with a dash or two of salt, and stir-fry (or “toss-fry”) until heated through and beginning to get crispy. Sprinkle in the coconut, and if you like it a touch sweet, some sugar, and continue to cook and toss until the coconut is lightly golden and heavily aromatic.

Serve at any temperature, sprinkled on your favorite rice or vegetable dish with compatible flavors.

Try these other vegetarian recipes from Mollie Katzen and Harvard University Dining Services:

*Analysis assumes that optional salt is used and that recipe includes all of the coconut-lime vinaigrette.

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